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Smoking Wings for the 1st time
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jasonmiller324
Posts: 15
Here goes the first time for me on the for chicken wings...temp regulated @ 290ish good smoke rolling out after about 35minutes put them on shortly after .... going to flip them after 25 mins or so....fingers crossed
Atlanta Ga.
Large EGG, AR
Large EGG, AR
Comments
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I like high temps for wings. 425 indirect. 375 raised direct. No idea on timing. Just watch them.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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What he said
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You will love them regardless, assuming you don't go to sleep. Happy egging.
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Are you going direct or indirect?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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2 hours smoked finished off in the air fryer tossed in Franks Buffalo Sauce/whole stick unsalted melted butter. Pretty darn tasty. I will be doing these againAtlanta Ga.
Large EGG, AR -
And there you go sneakin in the air fryer. Nice!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thatgrimguy said:I like high temps for wings. 425 indirect. 375 raised direct. No idea on timing. Just watch them.Located Middle GA
Current: XL w/ Woo & 17" Half Moon Plates, SMOBOT
RIP: Weber 22" Kettle, Slow 'n Sear, Akorn Jr., Pit Barrel Cooker -
I think the air fryer finish negates the need for a higher initial cooking temp.Near San Francisco in California
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The wings were really good... I now have my AR I will do them next time at a higher temp with the confidence of getting a crisp on the skin after the smoking is done. Thanks for the tipsAtlanta Ga.
Large EGG, AR -
I don't know the clean-up necessary with the air-fryer but if I ever thought cooking wings would require more than one device I would walk away.
Experiment with indirect or raised direct and see where you land. Give the search function here a look as wing threads are everywhere. After several years of eggsperimentation I have landed on very raised direct running around 375 (+/-) on the dome.
Key to crisp skin is a good 12-24 hour air dry in the fridge and/or dusting with corn starch before the cook. Just one way to get there.
BTW- welcome aboard and enjoy the journey. Above all, have fun.
You will learn that there are about as many ways to achieve a great cook result as there are posters here. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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